Cheesy Chicken Broccoli Stuffed Shells Recipe

These Cheesy Chicken Broccoli Stuffed Shells are a game-changer for busy weeknights when you want something impressive without spending hours in the kitchen. The jumbo pasta shells cradle a creamy, cheesy filling loaded with tender chicken and broccoli, all topped with more cheese and alfredo sauce. It’s comfort food that comes together in just 35 minutes but tastes like you spent all day preparing it!

Why You’ll Love This Recipe

• Crowd-Pleaser: The combination of pasta, chicken, cheese, and alfredo sauce is universally adored by both adults and picky eaters alike.
• Make-Ahead Friendly: You can prep these stuffed shells earlier in the day or even the night before, then just pop them in the oven when you’re ready for dinner.
• Perfect Balance: These shells give you protein, vegetables, and carbs all in one beautiful, cheese-covered package.
• Restaurant-Quality at Home: This dish looks and tastes fancy enough for company but is simple enough for a Tuesday night dinner.

this Recipe

Ingredients You’ll Need

• Jumbo Pasta Shells: These create the perfect vessel for holding all that delicious filling. Make sure to cook them just until al dente – they’ll continue cooking in the oven.
• Alfredo Sauce: The creamy base that brings everything together. I recommend getting a good quality jar for the best flavor, but homemade works beautifully if you have the time.
• Chicken: Pre-cooked chicken saves tons of time here. Rotisserie chicken works wonders, or use leftover grilled chicken for an extra flavor dimension.
• Broccoli: Adds color, nutrition, and texture. The little broccoli florets catch pockets of sauce and cheese for perfect bites every time.
• Cheddar Cheese: Provides that sharp, tangy flavor and creates that irresistible melty topping. Freshly shredded melts better than pre-packaged.
• Parmesan Cheese: Adds a salty, nutty depth to the filling that elevates the entire dish.

Variations

Different Proteins

Try using ground turkey, Italian sausage, or even crab meat instead of chicken for a completely different flavor profile.

Vegetable Swaps

Not a broccoli fan? Substitute spinach, mushrooms, bell peppers, or zucchini – whatever veggies you have on hand.

Sauce Options

Switch up the alfredo for marinara sauce for a completely different dish, or do half and half for a rose sauce effect.

Cheese Choices

Try using mozzarella for extra stretch, pepper jack for some heat, or a Italian cheese blend for more complex flavor.

How to Make Cheesy Chicken Broccoli Stuffed Shells

Step 1: Prepare Your Components

Preheat your oven to 350°F and give your baking dish a quick spray with cooking oil. Cook those jumbo shells according to the package directions, but aim for slightly undercooked as they’ll continue baking in the oven. Once done, drain and rinse them with cold water to stop the cooking process.

Step 2: Create the Filling

Set aside about 1/2 cup of the alfredo sauce for topping. In a large bowl, combine the remaining alfredo sauce, diced chicken, thawed broccoli, 3/4 cup of cheddar cheese, and all of the Parmesan. This mixture should be well-integrated but still chunky enough to have distinct pieces of chicken and broccoli.

Step 3: Stuff the Shells

This is where the fun begins! Take each shell and spoon a generous amount of filling inside. Don’t be shy – really fill them up! Arrange your stuffed shells in your prepared baking dish, placing them close together but not squishing them.

Step 4: Add the Finishing Touches

Drizzle that reserved alfredo sauce over the tops of the filled shells, making sure to get some on each one. Then sprinkle the remaining 1/4 cup of cheddar cheese evenly across the top.

Step 5: Bake to Perfection

Pop your creation into the preheated oven and bake for about 20 minutes. You’ll know it’s done when the filling is bubbling around the edges and that cheese on top has melted to golden perfection.

Pro Tips for Making the Recipe

• Cook Shells Properly: Don’t overcook your pasta shells – they should be firm enough to hold their shape when stuffed.
• Easy Filling Method: Transfer your filling mixture to a zip-top bag, snip the corner, and pipe the filling into the shells for less mess and more precision.
• Even Cooking: Make sure your shells are all approximately the same size for even cooking time.
• Cool Before Handling: Let the shells cool slightly after cooking before trying to stuff them – your fingers will thank you!
• Extra Cheese: For an even more decadent dish, add an extra sprinkle of cheese in the last five minutes of baking.

How to Serve

These stuffed shells make for a spectacular presentation and pair beautifully with simple sides that complement without competing.

Perfect Pairings

Serve with a crisp green salad dressed with a light vinaigrette to cut through the richness of the dish.

Bread Options

Garlic bread or a crusty Italian loaf makes the perfect vehicle for sopping up extra sauce.

Wine Suggestion

A light Pinot Grigio or Chardonnay complements the creamy sauce perfectly if you’re looking to elevate your weeknight dinner.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight!

Freezing

These shells freeze beautifully! Prepare up to the baking step, then cover tightly and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before baking.

Reheating

For best results, reheat leftover shells in a 350°F oven, covered with foil, for about 15-20 minutes until heated through. Add a splash of milk or extra alfredo sauce if they seem dry.

FAQs

Can I prepare these stuffed shells ahead of time?
Absolutely! You can assemble the entire dish up to 24 hours before baking. Keep it covered in the refrigerator, and add an extra 5-10 minutes to the baking time if you’re cooking straight from the fridge.

What can I substitute for alfredo sauce?
If you’re not a fan of alfredo, a creamy mushroom soup works wonderfully, or try a blend of ricotta cheese and a splash of milk for a different texture. For a lighter option, a simple white sauce made with butter, flour, and milk does the trick.

My shells keep tearing when I fill them. Any tips?
Make sure you’re not overcooking the shells – they should still have some firmness. Also, let them cool completely before handling. If they’re still giving you trouble, try filling them with a spoon rather than trying to stuff the filling in.

Can I make this dish vegetarian?
Definitely! Skip the chicken and double up on the broccoli, or add other vegetables like sautéed mushrooms, spinach, or roasted red peppers for a hearty vegetarian version.

Final Thoughts

These Cheesy Chicken Broccoli Stuffed Shells transform ordinary ingredients into something truly special. They strike that perfect balance between impressive and achievable that we’re all looking for in a weeknight recipe. Whether you’re cooking for a family dinner, meal prepping for the week ahead, or looking to impress dinner guests, these stuffed shells deliver maximum flavor with minimal fuss. Give them a try tonight – I guarantee they’ll earn a spot in your regular dinner rotation!

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